Peach Berry Pavlova

Set oven to 350 F and prepare a sheet pan with parchment

4 large egg whites

1/2 cup sugar

1 tsp champagne or other white vinegar

1/2 teaspoon vanilla

2 teaspoons cornstarch

Whipped cream

1 1/2 cups heat cream

1/4 cup sifted  powdered sugar

1-2  diced peaches

1 cup blueberries

1 cup raspberries

Whip egg whites in clean bowl at medium high speed for one minute till foamy with soft peaks. Continue to whip while adding sugar gently, one spoonful at a time until sugar is dissolved.  Continue to whip for 8-10 minutes till you have a luscious, glossy meringue with stiff peaks.  Gently fold in vanilla and vinegar. Then sift and gently fold in cornstarch.  Pipe into about 12 mini nests, 3 inches in diameter or make one large pavlova nest on baking sheet. Put into oven and reduce heat to 300 F.  Bake for 30 minutes, or until just beginning to brown--still a creamy color. Then, without opening the oven, turn off the heat and leave pavlova in the oven for 30 more minutes.  Store pavlova in cooled oven till ready to serve.

Fill with whipped cream and top with diced peaches, blueberries, and raspberries.